Gourmet Plant Based: Spring Table Dishes - Thursday 6:00 PM (May 15 - May 15)

Broiled Asparagus with Slow Baked Tomatoes Bruschetta Trio (Tomato-Feta, Mixed Mushrroms & Mint-Gigante Beans)Lentil-Walnut Mousse with Farmer’s Market Crudités & Crackers Fresh, crunchy, rejuvenating spring vegetables are the starting point for this attractive, bountiful and nutrient rich menu. Skills we will learn: slow roasting, broiling, the art of crostini making and consistency and key ingredients for a flavourful lentil mousse. We will emphasize choosing vegetables in season for nutrition, cost and flavor. As a community we will prepare, eat and clean up together.